Glazed Salmon
With Caesar fettuccine
Pairing the soft velvety texture of salmon with this sharp tangy pasta sauce delivers complete flavor satisfaction!
Ingredients
1 tablespoon red wine vinegar
½ cup olive oil
4 anchovy filets, minced (add more to taste if desired)
1 tablespoon Worcestershire
½ teaspoon sea salt
2 egg yolks, cold, separated
¼ teaspoon freshly-ground black pepper
½ cup Parmigiano-Reggiano cheese, finely grated (microplaned preferred)
3 tablespoons fresh lemon juice (½ lemon)
One 4–6-ounce skinless salmon fillet per serving
Fettuccine per serving
Pear-flavored balsamic vinegar
Optional for serving: Italian bread, basil, lemon wedge
Directions
For the dressing, mix the vinegar through salt. Then whisk in egg yolks, one at a time. Add pepper and cheese and whisk again. Lastly, slowly add the lemon juice while whisking. Add more oil for desired consistency. Set aside.
Air fry skinless salmon to desired doneness (typically 400 degrees for 7–9 minutes). Flip halfway through the cooking process and baste often with balsamic vinegar.
Cook fettuccine to al dente.
Transfer to a pan. Add 3–4 tablespoons of the dressing per serving and a quarter cup of pasta water. Toss until creamy.
Plate the salmon, fettuccine, a small ramekin of the pear balsamic vinegar, and lightly toasted Italian bread. Garnish with basil and a lemon wedge.
Refrigerate any remaining dressing.
Recipe Courtesy Of
“Shotgun” Bo Weichel is known for his healthy recipes from simple to fancy as well as his sporting clay prowess.
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